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Poussin

Poussin

£4.00
£4.00
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Poussin: The Delicate Flavour for Your Culinary Creations

Poussin, a young chicken that is tender and full of flavour, is an exceptional ingredient for any culinary enthusiast. Known for its delicate taste, Poussin is perfect for a variety of dishes, from simple roasts to gourmet creations that will impress your family and friends.

This versatile bird is not just about taste; it's also a wonderful option for special occasions or everyday meals. Whether you are a seasoned chef or a home cook, Poussin allows you to explore new recipes and cooking techniques with ease.

nutritional Information

Serving Size100 g
per serve
Energy828 kj
198 kcal
Fat10.60g
Saturated Fat2.800g
Monounsaturated Fat4.900g
Polyunsaturated Fat2.400g
Carbohydrates0.40g
Sugar0.00g
Fibre0.0g
Protein25.20g
Salt0.00g

ingredients

Cooking Inspiration

Ingredients

  • 4 poussins (or a mix of 4 chicken pieces, legs and thigh on the bone)
  • 25g butter
  • 2 lemons
  • 1 onion, cut into wedges
  • 5 garlic cloves
  • small bunch of fresh parsley
  • 2 carrots, halved
  • 1tsp cornflour
  • 1 chicken stock cube
  • green beans, to serve
  • roasted new potatoes, to serve

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.
  3. Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted. Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking.
  4. When cooked, remove the birds and keep them warm in the oven. Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil. Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened.Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.

Allergen Information

Dietary Preferences

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